VegJoy - chickpea salad

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<mx2 source= " MasterCook 6.0 " date= " December 06, 2000 " >

<Summ>

<Nam>

Chickpea Salad (Joy of Cooking)

</Nam></Summ>

<RcpE name= " Chickpea Salad (Joy of Cooking) " author= " Rombauer & apos;s New Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Chickpea Salad (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SALAD:

2 cups canned chickpeas -- rinsed and drained

1/2 small red onion -- minced

3 tablespoons minced fresh parsley

2 1/2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon dijon mustard

1 cloves garlic -- minced (1-2)

salt and black pepper -- to taste

TO SERVE:

4 cups shredded salad greens -- washed and dried

chicory, escarole, or romaine lettuce

OPTIONAL VARIATION:

2 roasted red bell peppers -- peeled and diced

or 7-oz jarred roasted bell peppers

 

Combine salad ingredients in a medium bowl. On a platter, make a bed of lettuce.

Spoon the salad on top and serve at room temperature.

 

Chickpea and Roasted Red Pepper Salad - Add diced roasted bell pepper to the

salad.

 

Source:

" All About Vegetarian Cooking: Salads (p.38) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 227 Calories; 8g Fat (32.3% calories from

fat); 7g Protein; 33g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 383mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Chickpeas are rich in vitamins A and C, high in fiber, and a good source

of calcium and iron.

 

Nutr. Assoc. : 0 2603 0 0 0 0 0 0 0 0 3921 0 0 0 2130706543

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " SALAD: " code= " S " ></IngR>

<IngR name= " canned chickpeas " unit= " cups " qty= " 2 " >

<IPrp>

rinsed and drained

</IPrp>

<INtI>

2603

</INtI>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " minced fresh parsley " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " fresh lemon juice " unit= " tablespoons " qty= " 2 1/2 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " dijon mustard " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 1 " >

<IPrp>

minced (1-2)

</IPrp>

</IngR>

<IngR name= " salt and black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " TO SERVE: " code= " S " ></IngR>

<IngR name= " shredded salad greens " unit= " cups " qty= " 4 " >

<IPrp>

washed and dried

</IPrp>

<INtI>

3921

</INtI>

</IngR>

<IngR name= " chicory, escarole, or romaine lettuce " code= " T " ></IngR>

<IngR name= " OPTIONAL VARIATION: " code= " S " ></IngR>

<IngR name= " roasted red bell peppers " qty= " 2 " >

<IPrp>

peeled and diced

</IPrp>

</IngR>

<IngR name= " or 7-oz jarred roasted bell peppers " >

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Combine salad ingredients in a medium bowl. On a platter, make a bed of lettuce.

Spoon the salad on top and serve at room temperature.

</DirT>

<DirT>

Chickpea and Roasted Red Pepper Salad - Add diced roasted bell pepper to the

salad.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.38)

</Srce>

<Note>

Chickpeas are rich in vitamins A and C, high in fiber, and a good source of

calcium and iron.

</Note>

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